Sole Meuniere

• 2 tablespoons grapeseed oil
• 4 whole sole (flounder) fillets, 300 g (

Put the grapeseed oil in a heavy-based frying pan over medium heat. Generously dust both sides of the sole fillets with flour on a clean surface or large plate.

Place the skinned side of the fillets first in the frying pan, cooking for about 3 minutes. Turn and cook the other side for the same amount of time. Keeping the fillets warm, glaze with fresh butter and the juice of half a lemo